VEGETABLE DINNERS

Corn Soup Oatmeal Bread Nut Loaf Tomato Sauce Green Beans Potatoes au Gratin Jellied Prunes

Boston Roast Tart Jelly Whole Wheat Bread Creamed Cauliflower Squash Cranberry Slump

Kidney Beans with Rice Fried Apples with Raisins Celery in Brown Sauce Cornmeal Baking Powder Biscuits Tapioca Cream

Baked Beans Boston Brown Bread Spinach Apple and Pimento Salad Gelatine Dessert

Cream of Vegetable Soup Lima Bean Croquets Creamed Potatoes Carrots Pickled Beets Cornmeal and Rye m.u.f.fins Cottage Pudding

Cream of Celery Soup Rye Bread Spinach Loaf Cabbage and Pepper Relish Brown Rice Marmalade Pudding

Cream of Tomato Soup Corn Sticks Baked Macaroni and Cheese Baked Sweet Potatoes Eggplant Beet and Cabbage Relish Whole Wheat Bread Apricot Shortcake Hard Sauce

Of our men we ask their lives; Of ourselves, a little less food.

SAVE AND SERVE

TO SAVE BREAD. Serve bread or rolls made from corn, rye or from coa.r.s.e flours. Use breakfast foods and hot cakes, composed of corn, oatmeal, buckwheat, rice or hominy. Serve no toast as garniture or under meat.

Serve war breads. Use every part of the bread, either fresh or stale, for puddings and toast; or dried and sifted for baked croquettes; or use to extend flour in the making of m.u.f.fins and drop cakes.

TO SAVE MEAT. Use more chicken, hare, rabbits, duck, goose, lobster, oysters, clams and egg and cheese dishes of all kinds. Use less beef, mutton, and pork and serve smaller portions at table of these meats.

Have fewer of these items on the menu. Provide more entrees and made-over dishes in which a smaller quant.i.ty of meat is extended by the use of potatoes, rice, hominy, etc. Use beans, as they contain nearly the same nutritive value as meat. Serve bacon only as a dish and not as a garniture, and this way not more than once a week. Use cheese, dried vegetables and nuts. Use fish and meat chowders. Use meat extension dishes. Serve vegetable dinners.

TO SAVE SUGAR. Use less candy and sweet drinks. Use honey, maple sugar, corn syrup, mola.s.ses and dark syrups with hot cakes and waffles and in all cooking, in order to save b.u.t.ter and sugar. Use all cla.s.ses of fruit preserves, jam, marmalades and jellies. Do not frost or ice cakes. Serve dried fruits with cereals, and no sugar is needed.

TO SAVE FATS. Serve as few fried dishes as possible, so as to save both b.u.t.ter and lard, and in any event use vegetable oils for frying--that is, olive oil, corn oil, cottonseed oil, vegetable oil compounds, etc. Trim all coa.r.s.e fats from meats before cooking and use the waste fats for shortening and for soap. We are short of soap fats as our supplies of tropical oils used for soap-making are reduced. Do not waste soap. Save fat from soup stock and from boiled meats. Use b.u.t.ter subst.i.tutes where possible.

TO SAVE MILK. Use it all. Buy whole milk and let cream rise. Use this cream, and you secure your milk without cost. Economize on milk and cream except for children. Serve b.u.t.termilk. Serve cottage cheese regularly in varying forms. It is especially nutritious. Use skimmed milk in cooking. A great quant.i.ty of it goes to waste in this country.

Use cheese generally. The children must have milk whole, therefore reduce the use of cream.

USE VEGETABLES. Use more vegetables and potatoes. Make fruits and vegetables into salads and attractive dishes. Feature vegetable dinners and salads of all kinds. Encourage the use of cheese with salads. Make all types of salads from vegetables. We have a great surplus of vegetables, and they can be used by subst.i.tuting them for staples so that the staples most needed will be saved.

Make all kinds of vegetable soups, especially the cream soups, in which the waste from staple vegetables, such as outer leaves and wilted parts, can be utilized. These are wholesome and nutritious and save meat.